Physicochemical characteristics of the formulated culture media using locally available root crops
Paper Details
Physicochemical characteristics of the formulated culture media using locally available root crops
Abstract
The study aimed to develop fungal culture media in dehydrated form utilizing selected locally available root crops such as cassava (Manihot esculenta), sweet potato (Ipomoea batatas), ube (Dioscorea alata L.), taro (Colocasia esculenta) and potato (Solanum tuberosum). Specifically, the objectives of the study was to determine the physicochemical characteristics of the formulated culture media such as the color, clarity, gel strength, ash, moisture, crude protein, crude fat and total carbohydrate contents. From the formulated combination, 39 grams of the formulated culture medium was suspended in 1000 ml of distilled water. The agar powder acted as a gelling agent for the medium. The resulting solution was boiled until all constituents were dissolved. It was autoclaved for 15 minutes at 121oC. The pH was adjusted based on the following requirement of the fungi: Saccharomyces cerevisiae 4-6, Aspergillus niger 5.5 and Rhizopus stolonifer 7-8. The media was dispensed into sterile Petri dish, taking care to distribute equally at approximately 20-25ml per petri dish. Based on the findings of the study: (1) the formulated culture media possessed the necessary physicochemical characteristics of culture media for the culture of fungi; and (2) Cassava, sweet potato, ube, taro and potato with dextrose and agar powder showed comparable effects on the growth of fungi under the study. For future researches and studies, the following may be considered: (1) the formulated fungal culture media utilizing local rootcrops are recommended for the cultivation of Saccharomyces cerevisiae, Aspergillus niger and Rhizopus niger; and (2) a study may be conducted on the shelf-life of the formulated fungal culture media.
ASM. 2019. American Society for Microbiology. Retrieved on December 7, 2020 from http://cmr. asm.org/cgi/content/full.
Bartlebay Research. 2013. Biodegradable Plastic from Cassava (Manihot Esculenta) Starch. Retrieved on April 22, 2020 from https://www. bartleby. com/essay/Biodegradable-Plastic-from-Cassava-Manihot Esculenta-Starch F3CJM4LK6ZYS #:~:text= The%20 study%20aims%20to%20produce,was% 20 then % 20 compressed%20and%20tested.
Basu S, Bose C, Ojha N, Das N, Das J, Pal M, Khurana S. 2015. Evolution of bacterial and fungal growth media. Bioinformation 11(4), 182-184. Retrieved on December 6, 2019 from https:// ncbi.nlm.nih. gov/pmc/articles/PMC4479053
Basu S, Pal A, Desai PK. 2005. Quality control of culture media in a microbiology laboratory. Indian Journal of Medical Microbiology 23(3), 159-163. Retrieved on April 30, 2021 from http://www. bioline.org.br/request?mb05047.
Boundless. 2021. Culture Media Retrieved on May 11, 2021 from https://bio.libretexts.org/ Bookshelves /Microbiology/Book%3A_Microbiology_(B67 Oundless)/6%3A_Culturing_Microorganisms/6.3% 3A_Culturing_Bacteria/6.3A%3A_Culture_Media.
Chalapathi V, Yuvaraj TV, Jaganathan A. 2010. Formulation of Paracetamol Tablets Using a Novel Binder Isolated from Manihote esculenta L. and its Evaluation. International Journal of Chem Tech Research 2(1), 406- 411, Jan-Mar 2010 ISSN: 0974-4290.
Ebuehi OAT, Babalola O, Ahmed Z. 2018. Phytochemical, nutritive and anti-nutritive composition of cassava (Manihot esculenta L) tubers and leaves. Nigerian Food Journal 23(1), 40-46. Nigerian Institute of Food 68 Science and Technology. Retrieved on April 22, 2020 from https://www.ajol. info//index.php/nifoj/article/view
Heuzé V, Thiollet H, Tran G, Boudon A, Lebas F. 2018. Potato (Solanum tuberosum) tubers. Feedipedia, a programme by INRAE, CIRAD, AFZ and FAO. Retrieved on January 29, 2021 from https:// www.feedipedia.org/node/547.
Lehman S. 2020. Potato Nutrition Facts and Health Benefits. Retrieved on January 29, 2021 from https://www.verywellfit.com/are-potatoes-good-for-you-2506382.
Martínez P, Peña F, Bello-Pérez LA, Núñez-Santiago C, Yee-Madeira H, Velezmoro C. 2019. Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region. Food Chemistry: X Volume 2. Elsevier. Retrieved on January 29, 2021 from https://www.sciencedirect.com/science/article/ pii/S259015751930032X.
McCabe S. 2019. 7 Benefits of Purple Yam (Ube), and How It Differs from Taro. Retrieved on April 22, 2020 from https://healthline.com/ nutrition /ube purple-yam
Onwueme I. 1999. Composition and Utilization. Taro Cultivation in Asia and the Pacific. Food and Agriculture Organization. Retrieved on March 18, 2021 from http://www.fao.org /3/AC450E/ ac450e07.htm.
Raman R. 2018. 7 Health and Nutrition Benefits of Potatoes. Retrieved on April 14, 2021 from https://www.healthline.com/nutrition/benefits-of-potatoes.
Rudrappa U. 2019. Cassava Nutrition facts. Retrieved on April 28, 2021 from http://nutrition-and-you. com /cassava.html
Waisundara VY. 2017. Introductory Chapter: Cassava as a Staple Food. https://www. intechopen. com/books/cassava/ introductory- chapter-cassava-as-a staple-food. Retrieved on April 22, 2020 from https://www.intechopen.com/books/cassava/introductory-chapter-cassava-as-a staple-food
Wang S, Nie S, Zhu F. 2016. Chemical constituents and health effects of sweet potato. Food Res Int. 2016 Nov; 89(Pt 1), 90-116. DOI: 10.1016/j.foodres. 2016.08.032. Retrieved on April 22, 2020 from https: //www.ncbi.nlm.nih.gov/pubmed/28460992
Ware M. 2017. How can potatoes benefit my health? Medical News Today. Retrieved on January 29, 2021 from https://www. medical news today. com/articles
Zimbro MJ, Power DA, Miller SM, Wilson GE, Johnson JA. 2009. Difco & BBL Manual. Manual of Microbiological Culture Media. Second Edition. ISBN 0-9727207-1-5.Retrieved on December 15, 2020 from google.com/search?q=difco+%26+bbl+manual+ 2nd+edition&safe.
Vicky A. Agpasa, 2023. Physicochemical characteristics of the formulated culture media using locally available root crops. Int. J. Biosci., 23(4), 102-109.
Copyright © 2023 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.